Spice-Guy's Kitchen

You’ll need:

1lb.(approx.) Salmon fillet, skinned and trimmed to measure about “8×4″

One pie crust (from your store’s refrigerator section, the kind you unroll)

One or two large portabello mushrooms, sliced

Fresh sprigs of rosemary and thyme
salt, pepper and olive oil

One well beaten egg

Preheat oven to 350-375F

Lay the pie crust on a oiled cookie sheet.

Lay some sprigs of the herbs down the center of the pie crust from left to right, to cover an area the size of the salmon.
Then lay half of the mushrooms over the herbs.

Now lay the salmon over the mushrooms, the rest of the mushrooms on the salmon, and the rest of the herbs on the mushrooms.

Drizzle with your best olive oil and season with salt & pepper.

Now, fold the pie crust over and seal with the beaten egg.
Finish by brushing the outside with the beaten egg.

Make a couple of small slits in the crust for the steam to escape.
Bake until the crust is brown, about 35-40mins

Let stand for 5mins
Serves 2-4

You’ll need some big shrimp, shelled and deveined.
A couple straight branches of fresh rosemary with most of the leaves removed.
A jar of preminced garlic.
Olive oil.
And a hot barbeque…

Lay about five shrimp on their sides, front-to-back on your work surface. Trim the large end of the rosemary branch to make it sharp.
Place your hand flatly on top of the shrimp and skewer through them, starting with the head end first.
Then skewer through the tail end with the other branch. When you’ve done this, push the shrimp together so they’re touching.
Now take as much of the minced garlic as you want(and then some more), and spread it all over the shrimp. Some will fall off, so use plenty.
Now drizzle with olive oil. This is where you may want to use some salt and pepper. Now place on your hot grill for no more than 3 or 4 min. per side. This is like food of the gods…

Besides a chicken you need a barbecue, a pizza pan, and a brick.
Butterfly the chicken by cutting along each side of, and removing, the backbone.
Open it up so it’s flat. Work your fingers in between the skin and flesh to seperate the skin from the bird. Don’t remove it . Take about a half a stick of softened butter and smear it all over the bird, but under the skin. Then take several rosemary sprigs and put them under the skin as well. Season the outside with salt and pepper.
Have your fire low and steady. Lay the chicken on the grill, skin side down and lay the pizza pan on top of it. Now place the brick on top of the pan. Cover with the lid and let it go for 30-40min. according to the temp. of your grill. Now, remove the lid. With HOTPADS remove the pan and the brick. Carefully turn the chicken over, return the pan and the brick and the lid and continue cooking for about 15-20min. Remove and let it rest. You will not believe how good this is.